Winter is most definitely here and it’s time to say a sad farewell to summer (I know, I know, what summer?). There is nothing nicer than tucking into a nice hot steamy bowl of soup after trudging home in the pouring rain from a long day at college. This recipe is easy to make and can be made in large quantities and frozen for future use.
4 large parsnips, roughly chopped
1 carrot, roughly chopped
3 onions, roughly chopped
4 cloves of garlic
1 small potato, chopped
2 teaspoons curry powder
2 vegetable stock cubes
1 tablespoon sugar
1¾ pint water
Salt and black pepper to season
Place the carrot and parsnips in a roasting dish, toss in oil, salt and black pepper and roast in the oven for 30 minutes at 170°C.
Chop the onions and garlic and sauté in a saucepan until softened, add the curry powder, potato and the roasted carrot and parsnips.
Add water, stock cubes and sugar and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until the potato has completely softened.
Add cream before again bringing to the boil and then liquidise in a blender.
Add salt and pepper to season. For a stronger flavour add some more curry powder.
This recipe is so easy and it is not only healthy but filling too. It is the perfect dish to have prepared in advance for those days that you just don’t feel like cooking.
It’s perfect coming up to exam time and will get you through more than one study week.
Mild curry powder is recommended for this recipe as it does not overpower the sweetness of the parsnips.
For a thinner or thicker soup alter the amount of water added but remember that the roasting process will dry up the vegetables. Adding a little water when reheating the soup will also alter the consistency of the soup.
(Original text published in An Focal Vol XXI Issue 6 27 November 2012)